We’ve reached the final day of my week of sandwiches and I’m happy to share with you this delicious double-stacked chilli sweetcorn burger.
It’s made with crispy on the outside chewy on the inside chilli sweetcorn fritters, topped with creamy Leerdammer Burger and Toastie (a special kind of Swiss cheese that perfectly melty) and a kick of spicy relish.
It’s vegetarian and utterly delicious. Don’t take my word for it – my mum says it’s the nicest veggie burger she’s ever had. Woo!
Here’s how to make this chilli sweetcorn burger.
Ingredients
- Vegetable or groundnut oil enough to cover the bottom of the pan, half an inch deep
- 30 g (1.1 oz) self raising flour
- 40 g (1.4 oz) cornmeal flour
- pinch of salt and pepper
- 1 tsp mild chilli powder or more if you’d like them hot
- 2 1/2 tbsp whole milk
- 1 medium egg
- 2 spring onions
- 355 g (12.5 oz) can sweetcorn in water
- 2 burger buns
- 4 slices Swiss cheese (I used Leerdammer Burger and Toastie)
- 2 tbsp any spicy relish
- Olives to serve
Instructions
- Heat the oil in the pan over a medium heat.
- In a bowl, mix the flour, cornmeal, salt, pepper and chilli together.
- In a separate bowl, whisk the milk and egg together, then mix into the dry ingredients.
- Drain the sweetcorn and mash ever so slightly with a fork to break up a little (this is important, I’ve learned, as it helps avoid the fritters popping in the pan).
- Stir the corn and chopped spring onions (whites and greens) into the mix.
- Spoon a quarter of the mix into the pan, letting it spread out by itself.
- Fry for a minute or two until golden underneath, then flip and cook until evenly golden.
- Place on kitchen paper to drain while you fry the other three.
- To put the sandwiches together, toast the bun lightly, then stack fritter, cheese, fritter, cheese, relish.
- Garnish with the olives.
Here’s that chilli sweetcorn burger in a printable format.
Double-stacked chilli sweetcorn burger
Crispy, chewy chilli sweetcorn fritters, topped with creamy Swiss cheese and a kick of spicy relish.
- Vegetable or groundnut oil (enough to cover the bottom of the pan, half an inch deep)
- 30 g self raising flour
- 40 g cornmeal flour
- pinch of salt and pepper
- 1 tsp mild chilli powder (or more if you'd like them hot)
- 2 1/2 tbsp whole milk
- 1 medium egg
- 2 spring onions
- 355 g can sweetcorn in water
- 2 burger buns
- 4 slices Swiss cheese (I used Leerdammer Burger and Toastie)
- 2 tbsp any spicy relish
- Olives to serve
- Heat the oil in the pan over a medium heat.
- In a bowl, mix the flour, cornmeal, salt, pepper and chilli together.
- In a separate bowl, whisk the milk and egg together, then mix into the dry ingredients.
- Drain the sweetcorn and mash ever so slightly with a fork to break up a little (this is important, I’ve learned, as it helps avoid the fritters popping in the pan).
- Stir the corn and chopped spring onions (whites and greens) into the mix.
- Spoon a quarter of the mix into the pan, letting it spread out by itself.
- Fry for a minute or two until golden underneath, then flip and cook until evenly golden.
- Place on kitchen paper to drain while you fry the other three.
- To put the sandwiches together, toast the bun lightly, then stack fritter, cheese, fritter, cheese, relish.
- Garnish with the olives.
Enjoy!
All this week, I’m using Leerdammer cheese to create a series of delicious, easy to prepare sandwiches. Which has been your favourite so far?
Here are all the recipes in sandwich week:
- Hot and cheesy veggie mince tortilla pocket
- Reduced fat tuna melt
- Swiss cheese and chutney breads
- Strawberry, chicken and swiss cheese baguette
- And this double-stacked chilli sweetcorn burger!
This is a commissioned post for Leerdammer